This is a really light, healthy and tasty dish, which will work beautifully as a lunch but also as a starter or as party food. It differs slightly from the traditional recipe as I omitted the rice vermicelli to avoid doubling up on the rice based ingredients! The secret is in the contrast between the fresh crisp ingredients, the tasty meat and the fragrant dipping sauce.
Ingredients: (6 rolls)
1 Lebanese cucumber, cut into thin sticks
200g bean sprouts, steamed
2 spring onions, cut into thin strips
1 handful of coriander, roughly chopped
1 red chilli, de-seeded and cut into thin strips
1 handful peanut, crushed
200g pork fillet, cut into thin strips
3 tbsp Teriyaki sauce
3 tbsp Hoi sin or black bean sauce
9 prawns, cooked and halved
5 rice paper sheets
1. Pre-heat a non stick pan and cook the meat for a few minute with the teriyaki sauce. Add the hoi sin or black bean at the end and save on the side to cool.
2. Pour boiled water into a flat tray and place a dry kitchen towel flat on the surface next to it to use as a dipping and rolling station. place the rice paper roll in the warm water for a few seconds until just softened. Place it flat onto the kitchen towel spreading the ingredients toward the top edge – start with 3 prawn halves (round side down), peanuts, coriander, chilli, spring onion…
3. Continue with the vegetables – cucumber and bean sprouts
4. And finish with the meat. Add extra coriander at that stage if you like it as much as I do.
5. Roll up to enclose the filling, folding in the ends. Repeat with the remaining rolls.
You can serve it with chili sauce, soy or fish sauce. To make the fish dipping sauce – dissolve 1 tsp of sugar with 5 tsp of fish sauce, 5 tsp of lemon juice, a drop of water and a few slices of red chili. To store it in the fridge for up to 24h, cover the rolls with a damp towel, which will prevent the rice paper from drying out.